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1Fix the driver behind crashes, sound loss and screen glitches2Repair Windows errors before they cause bigger problems3Scan for outdated or missing drivers - takes under a minuteThat cool, creamy condiment is Alabama white barbecue sauce: a mayonnaise-based sauce sharpened with vinegar. It is a North Alabama specialty with a documented history—and a regional option for pulled pork, not a rule that every sandwich needs to follow.
What is Alabama white sauce?
Alabama white sauce is a mayonnaise-based barbecue sauce, usually brightened with vinegar and seasonings. One recipe version also uses prepared horseradish, lemon juice, coarse black pepper, salt and cayenne. There is no single fixed ingredient list established as the one authentic formula: the defining idea is the creamy mayonnaise base with a tangy edge.
Why put it on pulled pork?
The sauce offers a different way to dress pulled pork than a conventional red barbecue sauce. Its mayonnaise base and vinegar make it creamy and tangy, and a recipe from Serious Eats specifically recommends drizzling it over pulled pork. That makes it a credible regional pairing, not a claim that it is everyone’s favorite or the only right choice.
How to make a batch
This version follows one published recipe; its proportions are a starting point, not a canonical standard.
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| Ingredient | Amount |
|---|---|
| Mayonnaise | 1½ cups |
| Apple cider vinegar | ⅓ cup |
| Prepared horseradish | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Coarse black pepper | 1 tablespoon |
| Kosher salt | 1 teaspoon |
| Cayenne | ¼ teaspoon |
- Whisk all the ingredients in a bowl until smooth. A balloon whisk is one suitable tool; no particular brand is required.
- Transfer the sauce to a sealed jar and refrigerate for at least 30 minutes before serving, as the recipe directs, so the flavors can meld.
- Drizzle it over pulled pork or serve it as a dip. Adjust the horseradish or cayenne to suit your preferred level of sharpness and heat.
The recipe source cautions against using mayonnaise-based sauce as a long-cook mop because it may separate over high heat. Use it as a finishing sauce or dip instead.
Where the sauce comes from
The Encyclopedia of Alabama traces the sauce to Robert Gibson at Big Bob Gibson Bar-B-Q in Decatur in 1925. It says the sauce was first associated with chicken and later spread to pork shoulder. Alabama Travel also connects the restaurant and its sauce with the rise of a North Alabama barbecue specialty.
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White sauce and coleslaw are different choices
Coleslaw is a cabbage topping or side; Alabama white sauce is a sauce. A pulled-pork sandwich can include either one or both. A PBS Food pulled-pork recipe pairs pork with coleslaw and barbecue sauce, while the white-sauce recipe offers a pork drizzle. Choose sauce for a creamy, tangy finish, slaw for a separate cabbage topping, or both if you want both components.
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